Recipe of the Month
This one is by far my favorite in all the lemon Square recipes I've tried over the years. I’ve made it over and over again. I’ve used it in bake sales…taken the recipe on vacation…and I get special requests from numerous people to make it often. Sadly, it’s not diet-friendly. But it is SO yummy!
People Magazine / Michael Romano
2 ¼ cups all-purpose flour, divided
2 cups sugar, divided
pinch of salt
½ lb (2 sticks) unsalted butter, softened
4 large eggs, lightly beaten
juice of 2 lemons (or if you’re lazy like me… ¼ cup bottled lemon juice)
-Preheat oven to 350
-Whisk together 2 cups flour, ½ cup sugar and salt in a large bowl. Work softened butter into dough just until combined. Press dough evenly into bottom of an ungreased 9 x 13 baking pan.
-Bake 20-25 minutes or until dough is firm and golden. Remove from oven to wire rack.
-Combine remaining sugar and flour in a medium bowl. Whisk in eggs and lemon juice until smooth. Pour mixture over baked crust.
-Bake 20-25 minutes just until filling is set.
-Transfer pan to wire rack; cool completely.
-Dust with powdered sugar. Cut into 2-in squares (or 4 inch, if you’re me). Store covered in fridge for up to 3 days. **they freeze well too
Enjoy...and don't say I didn't warn you. They're addictive!